Sweet, fluffy and vegan. These homemade vegan marshmallows got everything a sweettooth needs – vegan or not – cause they are just so delicious, super fluffy and melt away in your mouth.
Be aware that they are kind of tricky to prepare. So get yourself a helping hand or two. I spare you and myself the whining about how it took me 4 attempts to finally get them right ;P. BUT: They are so totally worth the effort and took my heart by storm. So grab your baking buddy and let’s go!
28 servings of homemade vegan marshmallows
- 60 ml water
- 200 g sugar
- 100 g light syrup or caramel syrup (I use the one from Grafschafter)
- 3 teaspoons (about 5g) vegetarian gelling agent or agar agar powder
- 140 ml water
- 120 ml aquafaba (liquid from a tin of chickpeas)
- 1/2 teaspoon locust bean gum
- 1 teaspoon lemon juice
- a small pinch of salt
- 1 packet of vanilla sugar (about 2 flattened teapspoons)
- 80 g powdered sugar
- 100 g corn starch
- optionally 100 g hazelnut brittle
First of all: be prepared! During this recipe you’ll need at least 10 hands and 15 eyes. Just kidding, but a helping hand is much appreciated.
Get yourself started my measuring all the ingredients up front. Place two small pots, a heat-resistant mixing bowl, a heat-resistant sugar thermometer and your hand mixer in reach. Mix starch and powdered sugar in a small bowl. In addition, you need a form in which the marshmallow mass can cool down and solidify. My shape had a size of 25x16cm. This form should be laid out with baking paper and sprinkled generously with a portion of the powdered sugar-starch mixture or spread around with some oil, so that the Marshmallows can later be released from the mold easily.
Let’s get starting by mixing 60ml water together with the sugar and the light or caramel syrup in one of the small pots. Whisk well and set aside. In the second pot you can already place the agar agar powder. The 140 ml of water are added later, because it would gel too soon.
Add the chick pea dripping water into your heat resistent mixing bowl. Mix it with locust bean flour (I got it from a nearby organic market), lemon juice and a pinch of salt. Stir for about two minutes with your hand mixer. Than add the vanilla sugar and continue whisk until the blend is silky and stiff.
It’s getting hot in here
Now, turn on the hot plate under your syrup mixture and heat it on high heat while you constantly and carefully stir it. It’s best to control the process with a heat-resistant sugar thermometer until you reach a temperature of about 110-120°C (230-248 Fahrenheit). Switch the pot with the one with the agar agar powder in it, add 140ml of water, lower the heat a bit and bring to boil for a minute.
While the agar agar starts gelling, slowly and gently pour the hot syrup in a thin-flowing stream into the aquafaba while whisking constantly with your hand mixer. (Did I mention the 10 hands and 15 eyes you need for this recipe?! ;P)
The mass will gain somewhat in volume, but should otherwise not change greatly or even coincide. If the Agar Agar has bubbled for about a minute, you can add 3 to 4 tablespoons of the aquafaba batter and stir it into the gel. Add the mixture back into the large mixing bowl and whisk everything together. This way you should’t get any jelly bits into your finished marshmallows.
Whisk it for another 5 to 10 minutes until the mixture has cooled down. And pleeeeeease do not get yourself burned, cause it is still very hot in the beginning. The consistency should resemble firm whipped cream and be very stiff. Now pour your marshmallow fluff cautiously into the prepared form. Sprinkle it generously with some powdered sugar and starch mixture.
Time to get jiggy 😀 Your vegan marshmallows are as good as ready!
Let your marshmallows rest for about 2 to 3 hours at room temperature (not in the fridge!). I used that spare time to clean up the mess I made in the kitchen and do a little dance of just.
The final touch
When the marshmallow mass has finally hardened you can carefully remove it from the form. I used a sharp knife to cut around the edges and then flipped it around onto a sheet of baking paper. With the same knife, I then cut bite-sized marshmallow cube and rolled them generously in the powdered sugar and starch mixture. As an extra goodie, I set a few cube apart and rolled them in hazelnut brittle. Mmmh!
You made it! Your vegan marshmallows are ready to go, whether you want to grill them or simply enjoy them as they are: the choice is yours.
If you like me and just can’t get enough of them, try my recipe for vegan expresso chocolate marshmallows which I will translate into English shortly, too. They are my secret favorites.
Until then, induldge yourself with something delicious!